Do you ever want to bring home the flavors of your favorite summer vacation meals? Those special ones that seemingly could not taste better? This is exactly how I feel following an incomparable two weeks on Menorca visiting with my dear friend-since-college, Joan.
If you’re unfamiliar with Menorca, it’s one of the Spanish Balearic Islands and lies southeast of Barcelona. From Menorca, if you head due north, your first landfall will be near Nice, France. Heading south, your first landfall will be just east of Algiers, Algeria. It is the least known island compared to its neighboring Mallorca and Ibiza.
To be clear – it is H-O-T in August in Menorca. Sizzling hot with significant humidity on many days, especially when thunderstorms blow through. This translates to fewer cooked meals; or dishes that are quickly cooked to keep home and humans cool. Most homes and restaurants there rely on sea breezes for cooling, much like here where we rely on them (plus the fog).
Whilst there I ate a lot of salads; for both lunch and dinner on most days. Salads there are mostly presented chopped or layered, and even when served “family style” are delivered plated rather than in a deep salad bowl. And as you are likely aware, they are dressed at the table with splashes of olive oil and vinegar.
Here’s my homespun version of a food memory from Menorca. We ate tomatoes, cucumbers and watermelon daily. I make a very simple dressing of lemon juice, olive oil, honey and harissa to drizzle atop.
About harissa – This Tunisian blend of Maghrebi (Northwest Africa) hot chile peppers, garlic, olive oil, and spices traditionally comes in paste form. It’s considered “the national condiment” of Tunisia and there are as many versions as there are households there. I also see it in a dry spice blend, which I find convenient to use as well.
The potato chips? I love pairing their salty crunch with this salad. They’re easier than croutons and you’ve got the rest of the bag for snacking! And the potato chips are also a nod to my time in Menorca where we had them frequently. They also pair nicely with a dry cava!
I hope you’ll mix and match ingredients depending on what’s available and your preferences! I see versions including avocado, cubes/slices of cheese, toasted nuts, well you get the idea.
Menorca-Inspired Summer Salad
Makes about 4 cups
INGREDIENTS
- 1 cup tomato wedges
- 1 cup sliced cucumbers
- 2 cups watermelon cubes
- 1 – 2 tablespoons fresh shallot, thinly sliced
- 1 tablespoon fresh mint leaves, minced
- 1 tablespoon fresh lemon verbena leaves, minced (If not available, use more mint leaves)
The Dressing:
1 tablespoon freshly squeezed lemon juice; 1 tablespoon extra-virgin olive oil; 1/ 2 teaspoon honey; harissa spice blend or harissa paste, salt and pepper to taste. (Harissa is very flavorful and can pack some spicy heat. Start sparingly and adjust the amount to suit your taste/tolerance.)
INSTRUCTIONS
Prepare the dressing. In a small bowl combine the lemon juice and honey, mixing until the honey is dissolved. Add harissa, salt and pepper to taste, then whisk in the olive oil whilst pouring it in a very slow stream into the lemon juice mixture.
Place tomatoes, cucumber and watermelon onto a plate. Add the sliced shallots, then sprinkle the minced mint and lemon verbena evenly over all.
Drizzle the dressing atop all just prior to serving.
Enjoy!
